Lara Boglione
Tuesday 17 February 2015



Wine and Chocolate: embark on a journey through the world of wine and cocoa. Some say that these are not possible to be paired but we learnt in fact that they are, some better than others but when it works, it works well!

The journey took off off with an organic prosecco, a light and playful wine with hints of apple and citrus, with very fine bubbles and a "hazy, natural appearance", paired with a white strawberry chocolate, this went down a treat!

We then moved on to a wine that although being Italian, is particularly interesting for the French wine lover, the Merlot 2009 from the Vistorta winery, which we paired with a 25% cocoa milk chocolate.

Next was the Montepulciano d’Abruzzo 2001 a great example of this classic wine by Masciarelli, which we paired with a 34% cocoa dark milk chocolate with cacao nibs. This was my favourite pairing, the chocolate had some slight tastes of spice, which really highlighted and drew out the wonderful earthy and spicy tones in the wine.

Our guests’ favourite combo, the Mazzei’s Ser Lapo 2010 fromCastello Di Fonterutoli, followed this great pairing. “With this outstanding Chianti Classico, the Mazzei, proprietors of Castello di Fonterutoli since 1435, celebrate their notable ancestor Ser Lapo, author of the first official document mentioning “Chianti wine” (December 16th, 1398).” We paired this outstanding Chianti Classico with a 55% cocoa dark chocolate and the richness of the two combined was just sublime!

We finished off this wine and chocolate extravaganza with a completely indulgent pairing of Philip 2008, the first year of this new wine from Castello di Fonterutoli, and 70% dark chocolate truffles, I cannot even begin to tell you how delicious this 100% Cabernet Sauvignon is and with the truffles, this was totally spoiling!

So, all in all I think it was a good day for everyone and a fun and interesting experience putting these wines and chocolates together.

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